1¼ cups chopped pecans (or whatever nuts are native to and readliy available in your area)

3 fresh jalapenos or other small hot peppers, seeded and slivered, optional

4 cloves garlic, slivered

1 tablespoon low-sodium or light soy sauce

8 cups fresh spinach, rinsed, stemmed, and shredded

4 cups cooked rice, your choice

how to prepare

Combine the first three ingredients together thoroughly in a small bowl to make the Seasoning Mix. Makes 2 tablespoons plus 1½ teaspoons if you use fresh ginger, 2 tablespoons if you use ground ginger.

Place the shrimp and scallops in a bowl, sprinkle with all of the Seasoning Mix, and blend it in well with your hands.

Combine the cornstarch with 2 tablespoonsof the seafood stock and set aside.

Heat the sesame, peanut, and olive oils in a 14-inch skillet or wok over high heat. When the oil is very hot, add the onions, celery, and green and red bell peppers and cook, stirring occasionally, 2 minutes. Add the green onions and cook, stirring occasionally, 2 minutes. Transfer the veg­etables to a bowl with a slotted spoon, leaving the skillet over high heat. When the juices in the skillet begin to simmer, add the seasoned seafood and cook just until the shrimp and scallops lose their translucence, about 1 to 2 minutes. Remove the seafood to a bowl with a slotted spoon. When the juices in the skillet begin to simmer again, add the pecans and cook, stirring and shaking the pan, until they just begin to toast, about 1 minute. Add the jalapenos, if desired, and garlic and cook, stirring occasionally, 2 minutes. Return the vegetables to the skillet, add the remaining 2 cupsstock, and cook 1 minute. Stir in the cornstarch mixture and cook 1 minute. Add the soy sauce and cook 1 minute. Return the seafood to the skillet and add the spinach. Cook, pushing the spinach gently down into the liquid, just until it starts to wilt.